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+ servings
cheeseburger pizza

Cheeseburger Pizza

Rebecca Eisenberg
A thick chewy pizza crust topped with all your fave cheeseburger fixins. Ground beef, crispy lettuce, fresh tomatoes, crunchy onions, crinkle-cut pickles, and of course, Secret Sauce.
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Prep Time 20 mins
Cook Time 6 mins
Course Main Course
Cuisine American
Servings 1 pizza


  • 1 250-280 gram pizza dough ball

For the beef

  • ¾ lb ground beef (80% lean preferred)
  • 2 slices american cheese
  • 1 tablespoon neutral oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper

Pizza toppings

  • cup low-moisture mozzarella cheese (shredded)
  • 2 tablespoon olive oil
  • 1 clove garlic (minced or microplaned)
  • 2 tablespoon shallots (minced)
  • ½ cup iceberg lettuce (thinly sliced or shredded)
  • cup red onion (thinly sliced)
  • ¼ cup dill pickle chips
  • 3 tablespoon Hidden Valley Secret Sauce

For the pizza peel


  • An hour before you plan to eat, preheat oven to 500°F with baking steel on a rack about 7" below broiler unit.
  • Fifteen minutes before you plan to eat, heat 1 tablespoon neutral oil in a skillet over medium heat. Cook ground beef with salt, pepper, garlic powder, and onion powder, until browned, using a wooden spoon or spatula to break it up.
  • When there are just a few pink spots left, tear a piece of American cheese into pieces and add to the skillet. Continue cooking until cheese has completely melted into the beef mixture. Remove from skillet to a paper towel to drain. Set aside.
  • Hand stretch pizza dough into a 10-12" circle and transfer to a pizza peel sprinkled generously with a 50/50 blend of all purpose and semolina flour.
  • Mix olive oil with garlic and shallots in a small bowl and brush onto the surface of the pizza.
  • Top pizza with crumbled ground beef and shredded mozzarella. Slide onto pre-heated baking steel and bake 4-7 minutes until the edges of the pizza are brown and bubbled on top, rotating halfway through and under the broiler for the final minute.
  • Remove pizza from the oven. Top with shredded lettuce, red onion, and a generous drizzle of Hidden Valley Secret Sauce. Finish with dill pickle chips.


Tried this recipe?Leave a comment and let me how it was!